Traditional Afghan Sheep Head & Tripe | Real Village Life Cooking 🇦🇫

Clean the sheep head and tripe thoroughly under cold water.

In a large pot, heat vegetable oil over medium heat.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger; cook for 1-2 minutes until fragrant.

Add cumin seeds, coriander seeds, and black peppercorns; toast for 2-3 minutes.

Place the cleaned sheep head and tripe in the pot.

Pour in enough water to cover the ingredients completely.

Season with salt and bring to a boil over high heat.

Reduce heat to low, cover, and simmer for 2-3 hours until tender.

Check occasionally, adding more water if necessary to keep covered.

Once tender, remove the sheep head and tripe; let cool slightly.

Carefully separate the meat from the head and tripe, discarding any inedible parts.

Chop the meat into bite-sized pieces and return to the pot.

Stir in chopped fresh cilantro and adjust seasoning with salt if needed.

Serve hot, garnished with lemon wedges and sliced green chili.

Spice Level:

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